Steak-Frites
"Steak-frites is the quintessential French bistro dish: a seared steak (usually sirloin, entrecôte, or bavette) served with crisp, thin French fries and a choice of sauce (béarnaise, pepper sauce, or herb butter). The steak is cooked rare to medium-rare ('saignant' or 'à point'). Fries are golden, crispy outside and fluffy inside. Simple but executed perfectly—the test of a good bistro. Always served with green salad on the side."
Logistics
Moderate
Vibe
Classic, satisfying
Duration
1 hour
Best For
Lunch or dinner
The Backstory
Steak-frites became a Paris bistro staple in the 1900s when beef prices dropped and frying technology improved. Belgian immigrants brought frites (fries) to Paris in the 1800s. The combination represents French comfort food—high-quality ingredients simply prepared. It's now the most-ordered dish in Parisian bistros and brasseries, beloved by locals and tourists.
Local Secret
"Order your steak 'saignant' (rare—cool red center) or 'à point' (medium-rare—warm red center). French beef is leaner than American, so rare is optimal. Sauce béarnaise (tarragon butter sauce) is traditional; pepper sauce (au poivre) is also popular. Fries should be fresh-cut and double-fried—if they're soggy, the bistro cut corners. Prices: €18-28 depending on cut. Pair with red wine (Bordeaux or Côtes du Rhône)."